Chicken Tatsuta-Age

Name: Chicken Tatsuta-Age
Yield: makes 20 pieces, serves 4
Ingredients: 4 leaves napa cabbage, stemmed; 1 carrot, peeled and thinly sliced on a diagonal (1/3 cup); 2 scallions, stemmed and thinly sliced on a sharp diagonal (1/3 cup); 1/4 red onion, peeled and thinly sliced; 1 tablespoon kosher salt; 2 teaspoons tobanjan (Chinese chili paste); 1 tablespoon rice wine vinegar; 1/2 teaspoon Japanese soy sauce; 1/2 teaspoon nam pla (fish sauce); 1/4 teaspoon hot chili oil; 4 chicken legs and thighs, with bone and skin (about 2 1/2 pounds); 2 cloves garlic, peeled and grated (you can use a microplane or regular grater); 1 teaspoon grated ginger; 1/4 cup Japanese soy sauce; 1/4 cup mirin; 2 teaspoons sesame oil; Pinch of freshly ground black pepper; 6 cups vegetable oil, or enough to fill a pan 3 inches deep (you can also use a deep fryer); 1 cup potato starch; Pinch of kosher salt; 2 cups leafy greens; 1 lime, cut into 8 pieces

December 9, 2011

America’s Deep South isn’t the only place that loves fried chicken: tatsuta-age is Japan’s own delicious version, which my family and I are addicted to! Our fried chicken is marinated with traditional Japanese aromatic flavorings and served with a refreshing and savory slaw. You can enjoy this versatile dish hot and crispy, or pack it for a picnic and eat it at room temperature—it travels extremely well. Tatsuta-age is also a perfect leftover food. It keeps in the fridge for several days without losing its flavor, and you can turn the boneless chunks into a delicious sandwich. When I was a kid, my mother often included this fried chicken in my lunchbox, a treat I happily share with my own school-age children today. Don’t use the breast for this dish—the legs and thighs have much more flavor. Be sure to keep the skin on, too.

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